Managing Food and Beverage Supply Chain Project, SHA603, Cornell

This project, for SHA603 at Cornell's Hotel School, requires an in-depth analysis of a food and beverage operation's supply chain. It is divided into three parts. Part one focuses on creating a standardized recipe, evaluating its effectiveness, and documenting product specifications. Part two involves matching needs with suppliers, completing a supplier worksheet, and identifying gaps in service. Finally, part three requires an evaluation of storage and receiving practices, with recommendations to improve efficiency, minimize loss, and ensure best practices are applied. The project emphasizes cost control, consistency, and efficient inventory management.

SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
“Managing Your Food and Beverage Supply Chain” Course
Project
Instructions:
Complete this project and submit it to your instructor. See the assignment page for
information about the grading rubric. Do not hesitate to contact your instructor if you
have any questions about the project.
This course project consists of three parts and will give you an opportunity to assess your
operation’s supply chain management practices and identify opportunities for
improvement. You will complete the project using the food and beverage operation you
currently work with. If you don’t currently work in a food and beverage operation, you will
be required to interview a current food and beverage operator and observe and document
its supply chain practices.
Note: Your project observations will be shared with the instructor only and will be kept
strictly confidential.
Complete each project part as you progress through the course. You may revisit and
refine your responses as you learn and apply additional information. Wait to submit the
project until all three parts are complete. Begin your course project by completing part
one below.
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SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
Part One: Create a Product Specification
A. In this part of the course project, you will evaluate the effectiveness of a recipe for a
menu item. Either select a recipe from your menu or, if you do not want to share your
operation’s recipes, use the sample recipe.
Describe what changes you would make to improve the recipe to ensure
consistency and efficiency, control costs, and minimize assumptions.
Recipes are not made equal. Some have faulty methods, missing ingredients, not tested, or
poorly instructed leading to more work. To improve consistency and efficiency, it is
essential to create a standardized recipe, (Aryeetey, Wireko-Manu, Asante, Laryea, Ellis,
Oduro, and Ngadi, 2019). It will ensure consistency in preparing a known quality and
quantity of food at any given time. Standardized instructions will lead to the creation of a
product that is strictly identical in yield and taste whenever it is made regardless of the chef
following the instructions, (Bender and Schönlechner, 2019). To control cost and minimize
assumptions, the recipe will clearly show the following;
i. Total recipe cost
ii. Name of the menu item- the name of the selected method which will be
consistent with the name in the menu
iii. Total item yield- the amount of number of servings that the recipe produces and
weights and quantities of recipe ingredients
iv. Preparation procedures- specific and consistent directions on how to prepare the
given menu item
v. Particular instructions that are consistent with the standards used in making the
recipe
The standardized recipe will help in simplification of procedures and overall preparation
work and incorporate the HACCP provision on the preparation procedures. Employee skills
and expertise is also considered when creating recipes, (Panda, Sharma, and Bisen, 2019).
Terminologies used should be consistent with the level of skills and knowledge of the
employees. To top all these, on mise en place, the production of regular and efficient recipes
requires all the necessary components to be at the right place.
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SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
B. In this part of the course project, you will select a product required to prepare one of
your menu items and will document the specifications for the product using the Product
Specification Worksheet.
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SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
Part Two: Match Your Needs with Your Suppliers
In this part of the project, you will compare your needs and expectations as a buyer with
what suppliers (or potential suppliers) can and will do.
Note: If you are not currently in a position working directly with suppliers, interview a
food and beverage operator who has supplier relationships to complete this portion
of the project.
1. Choose a current or potential supplier and complete the Supplier Worksheet.
Note: You do not need to complete the financial/credit check on a supplier for the
project.
2. Document gaps where the supplier will not meet your needs or expectations.
2. Delivery gaps
The food industry is very demanding in the current market. Demand for high quality is
becoming non-negotiable. In my view, customer service and desire for customer satisfaction
form part of the product sourced. Therefore, the delivery of high-quality products and
services is a constant concern for the suppliers, (Forslund, Jonsson, and Mattsson, 2019).
The following are some of the gaps the supplier performs that might not meet my
expectation;
Customer gap- shows the shortcomings of the supplier from meeting the expectations and
the overall perception. My expectations about the product ordered and need to be met are
influenced by previous experiences with the product, demographic requirements, market
lifestyle and the product background, (Sáenz, Knoppen, and Tachizawa, 2018). Therefore,
delivery of the service of the desired quality should be based on the great understanding I
will establish with the supplier. This calls for the supplier that knows my expectations and
perception.
Knowledge gap- refers to the gap that exists in understanding my expectations and the
expectations of the supplier, (Lilien, 2016). In this situation, the supplier has not accurately
understood my general and detailed expectations concerning the quality of products and
services desired.
Delivery gap- this gap shows the available weaknesses in supplier performance. The
supplier identifies the right products and services to deliver but fails to train its delivery
team to meet the standards required, (Ramachandran and Neelakrishnan, 2017). Thus,
employees mistreat my orders by not having the relevant knowledge to deliver the order.
3. How will you resolve the gap? (Choose a different vendor? Create a workaround?
Influence vendor to change?)
how to resolve the gaps
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SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
Delivery gap- make it clear to the supplier to deploy employees with adequate knowledge
about the product and who observe cohesive customer requirement policies to carry out
the delivery process, (Söderlund, and Sagfossen, 2017). Suppliers should have the right
procedures and precise guidelines in place to address the gap.
Knowledge gap- it is critical to establish a clear understanding with the supplier in regards
to my needs and expectations. This will call for the supplier doing extensive market
research concerning the needs and expectations.
Customer gap- this can be addressed by delivering products of high quality based on the
understanding of the order and market needs. I would require a supplier who will strive to
know my expectations and needs.
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SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
Part Three: Evaluate Storage and Receiving Practices
For this part of the project, you will evaluate the inventory management, storage, and
receiving practices for a food and beverage operation and suggest improvements.
1. Observe and document your observations of all product inventory. Be sure to
observe all product storage areas. Make specific recommendations to improve
efficiency and minimize loss through waste or theft.
Storage loss minimization
Ensure the storage facility has the right temperature and hygiene is maintained in
the facility, which will prevent the inventory from rotting and developing potential
disease-causing elements, (Okumus, 2019).
2. Observe the receiving process as goods are received from at least one supplier
and document your observations. Make specific recommendations to ensure the
key receiving objectives are met and receiving best practices are applied.
Order receiving procedures during delivery
Inspecting all the incoming products and matching them against the item
description on the bill of lading. Identifying and properly tagging all the received
inventory to ensure it is all well labeled, (Riel-Dalpe, Rolph, Deguire, Boisvert, and
Depault, 8242186 CANADA Inc, 2018). Officially receive the items by incorporating
them into the inventory system.
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SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
Please make sure you submit your completed Product Specification
Worksheet and Supplier Worksheet with your project. If you used your own
recipe for the project, please submit a copy of the initial recipe.
References
References
Aryeetey, E., Wireko-Manu, F.D., Asante, J.O., Laryea, D., Ellis, W.O., Oduro, I. and Ngadi, M.,
2019. Recipe standardization of bread using cassava-wheat composite flour. Journal of
Culinary Science & Technology, 17(3), pp.232-255.
Bender, D. and Schönlechner, R., 2019. Innovative approaches towards improved gluten-free
bread properties. Journal of Cereal Science, p.102904.
Forslund, H., Jonsson, P. and Mattsson, S.A., 2019. SUPPLIER FLEXIBILITY IN THE ORDER-
TO-DELIVERY PROCESS: AN EMPIRICAL GAP ANALYSIS. In Nofoma-the Nordic Logistics
Research Network Conference.
Lilien, G.L., 2016. The B2B knowledge gap. International Journal of Research in Marketing,
33(3), pp.543-556.
Okumus, B., 2019. How do hotels manage food waste? evidence from hotels in Orlando,
Florida. Journal of Hospitality Marketing & Management, pp.1-19.
Panda, B., Sharma, H.G. and Bisen, A., 2019. Recipe Standardization and Storability of Jamun
RTS with Alternative Sweetners. Int. J. Curr. Microbiol. App. Sci, 8(1), pp.1731-1742.
Ramachandran, G.M. and Neelakrishnan, S., 2017. An approach to improving customer on-
time delivery against the original promise date. South African Journal of Industrial
Engineering, 28(4), pp.109-119.
Riel-Dalpe, M., Rolph, R., Deguire, A., Boisvert, R. and Depault, M., 8242186 CANADA Inc,
2018. Order delivery system and method. U.S. Patent 10,026,055.
Sáenz, M.J., Knoppen, D. and Tachizawa, E.M., 2018. Building manufacturing flexibility with
strategic suppliers and contingent effect of product dynamism on customer satisfaction.
Journal of purchasing and supply management, 24(3), pp.238-246.
© 2017 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners.
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SHA603: Managing Your Food and Beverage Supply Chain
The Hotel School, Cornell SC Johnson College of Business
Söderlund, M. and Sagfossen, S., 2017. The consumer experience: The impact of supplier
effort and consumer effort on customer satisfaction. Journal of Retailing and Consumer
Services, 39, pp.219-229.
© 2017 eCornell. All rights reserved. All other copyrights, trademarks, trade names, and logos are the sole property of their respective owners.
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